Eggplant dip

Caroline Velik

With a stash of this in your fridge, you will never have to buy dip again.

Ingredients

2 large eggplants

4 garlic cloves, skin on

1 lemon, juiced

1 1/2 tbsp tahini paste

2 tbsp olive oil

Sea salt and pepper

Method

Preheat oven to 200C. Make a few slits in eggplants with a sharp knife and place on a baking tray with garlic cloves. Bake for one hour or until very tender inside. Remove from oven and allow to cool a little, then scrape out flesh with a spoon.

Place flesh in a food processor and discard skin. Squeeze garlic out of its skin and add to the mix, with lemon juice, tahini and olive oil. Process to combine. Season with salt and pepper, if required. Serve with crusty bread.